We’re house hunting. How very grown up. It’s pretty neat checking out condos on the beach and hidden hippy homes in the bush but its also kind of scary. There’s a ‘responsibility’ factor that I typically have zero interest in. (Don’t worry, Clark Kent is here to take care of all that stuff. -ck). We’re also finding out that despite sharing a brain on most things, CK and I have very different opinions on the home front. Condo vs House. Beach vs Garden. Two bedroom vs Three.
Luckily, we’re in complete agreement when it comes to this recipe which knocked both of our socks off. Of course, that leads us to Carpet vs Hardwood…
Grilled Pork Tenderloin with Jamaican Spices from The Complete Book of Grilling 2007 adapted by Parsley Sage
Print this recipe
You will need:
3 garlic cloves, minced
2 tbsp fresh lime juice
2 tbsp extra virgin olive oil
1/2 tbsp dried thyme
3 spring onions
1 one inch piece of fresh ginger, minced
1/2 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground coriander
1/2 tsp salt
1/2 tsp ground pepper
3 1/2 lb pork tenderloins, butterflied
- Light a grill. In a bowl, combine the garlic, lime juice, olive oil, thyme, onions, ginger, cinnamon, nutmeg, coriander, salt and pepper. Add the pork and turn until well coated with the spice mixture. Let stand for 15 – 20 minutes.
|Yes yes, naughty photo re-use…
- Grill the pork over a moderately hot fire for about 8 minutes per side, or until an instant-read thermometer registers for 140 for medium.
- Transfer the pork to a platter. Cover loosely with foil and let rest for 5 minutes. Slice the pork and serve.